The tickets sold out weeks ago, but on Monday Jellybean headed to the beautiful Chino Latino, Park Plaza for a ‘Michelin starred evening with Raymond Blanc OBE and his Protégés’.
In aid of Hospitality Action (HA) – Jellybean was responsible for the creative and marketing supporting the exclusive fundraiser – and with some of the biggest chef names behind the stoves, we couldn’t wait to experience the culinary event of the year, with our lovely client, Lakeland Dairies.
Tattinger champagne was flowing on arrival, and the guests were treated to delicious canapés created by Executive Group Chef of Chino Latino, Werner Seebach. After the reception, the guests were ushered into the opulent restaurant with stunning views of the riverbank. Hosted by Mark Lewis, who did a fantastic job, we were reminded of the incredibly important work of the charity and how vital the funds raised truly are.
The four course Michelin menu, kicked-off with Cauliflower textures, cous cous, pickled, soup, created by Petru and Le Manoir chef, Aggi Sverrisson. This was followed by the beautifully delicate, but bold in flavour, second course by Robin Gill from The Dairy, which featured Applewood Smoked Eel, Chicken Skin and Farm leek and Nori. For the main course a melt in the mouth Braised Jacob’s Ladder with Alliums and Celeriac by Le Manoir’s Gary Jones, was followed by Channel 4’s crème de la crème chef, Benoit Blin and his to die for Millionaire Shortbread and Salted Butter Ice Cream.
The highlight of the evening was Raymond’s Q&A with Mark. Funny, passionate and engaging, we learnt that Christmas dinner is best at Mum’s house – great question from our MD Susan! That his English accent is so bad, he chooses to stick with his French roots (and accent). My absolute favourite fact was that when Raymond first came to the UK he hated HP Sauce and Ketchup, and it was only through the nation’s obsession with bacon butties that he became a convert. Raymond you haven’t lived until you’ve eaten a bacon buttie, made with cheap white bread and smothered in HP sauce! 😉
It was an extraordinary evening which raised an impressive £29,000 to help support our industry’s benevolent organisation. HA provides vital assistance to those who work, or have worked within hospitality in the UK and find themselves in crisis and through events like this we can help them continue their fabulous work.
A huge congratulations to Hospitality Action, Raymond Blanc OBE and the entire team, you kicked-off the festive season in style – très bien!
For more information on Hospitality Action or to find out more about their festive fundraising activities visit www.hospitalityaction.org.uk
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